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Breakfast! 2018

chefmd

By chefmd
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HungryChris

HungryChris

Posted
Posted

While contemplating how best to use some leftover roasted garlic and green onion mashed potatoes, I decided to climb aboard the leftover potatoes breakfast train. Here is my ticket, a small super bowl, if you will, of the aforementioned mashed potatoes, with 2 eggs, a strip of bacon, some pork scrapple, sharp cheddar cheese and chopped green onion, all baked in the oven and treated tableside with liberal and frequent, applications of fresh salsa.

HC

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chefmd

chefmd

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I was lazy this morning and threw roasted potatoes and chopped corned beef into CSO steam bake 325 for 30 min while lounging in bed a little longer.  It came out very nicely.  Topped with fried egg.  

 

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liuzhou

liuzhou

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Posted

Somewhat beige but delicious just the same. Fried duck egg and foie gras on toast. Double duck.

 

Actually, I wanted to poach the egg, but my eggs weren't fresh enough. :(

 

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
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Anna N

Anna N

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F41B2DCF-898A-4A25-BD74-DF46D9F6AC02.thumb.jpeg.d9a509222e715b0cd0c2a9774cf52536.jpeg 

 

Tomato, portabella mushroom and Gruyere cheese on 1/2 of a grilled ciabatta bun. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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gfweb

gfweb

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On 2/1/2018 at 2:52 PM, blbst36 said:

Do you all make this stuff fresh in the morning?  How early do you wake up?  I couldn't imagine making a small percentage of this before work without waking in the wee hours of the morning!!

 

Indeed. For me it is a weekend phenomenon...often involving leftovers.

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Anna N

Anna N

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F74F4A51-AAC2-4BCA-BE8B-1160FD277A4F.thumb.jpeg.747785cf4927f31071e0d08804b3124b.jpeg

 

I took some of the leftover aloo gobi (Indian spiced potatoes and cauliflower) and fried it up in some ghee before topping it with a crispy-edged, ghee-fried egg. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Ann_T

Ann_T

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@HungryChris, you must be an early rise like me.   Since I'm usually up between 3 and 4 AM, I have lots of time to cook.

I would be all over your potato creation. 

5a75c65f2c277_BatardFebruary1st20184.thumb.jpg.eea8d255d8da5adebdcffea6d4323965.jpg

Took bread out of the oven just before bed Thursday night, and 

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all  Moe wanted for breakfast on Friday was buttered toast. 

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Thursday morning made Greek Chicken with Potatoes for Moe's breakfast and I took the same with me to work for lunch. 

 

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Foodblog: Vancouver Island
Thibeault's Table -  Blog

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Anna N

Anna N

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Over here onion soubise was brought to the forefront of my mind. It has been on my radar screen for decades but I have never attempted it. Today was as good a day as any. I vaguely followed the Serious Eats version which uses cream rather than a  Bechamel and no rice. Two 8 minute - 90°C eggs were ravaged and slipped into the creamy sauce.  I think this could make eggs Benedict look like health food. 

It requires a lot of patience to cook down the onions without colouring them and it occurred to me as I stood there that these ought to lend themselves to a sous vide treatment.  No doubt I shall discover someone else has already thought about this.  

 

I think I would also like to attempt version using rice. 

 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Ann_T

Ann_T

Posted
Posted (edited)

5a77389f7c5c8_CornbreadFebruary3rd20181.thumb.jpg.9817a96cecf1e86b0e9408e729087181.jpg

Yesterday's early morning treat, Cornbread with an Espresso.

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Bought Oyster mushrooms at the Duncan Farmers market yesterday and used some in

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Moe's breakfast this morning.   Made him a baked potato topped with bacon, oyster mushrooms and finished with

garlic creme fraiche..

Edited by Ann_T (log)
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

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rooftop1000

rooftop1000

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I don't  know if it's nationwide (US) but Arla cream cheese has a Free coupon out at Winn Dixie

so cream cheese and fresh off my tree, lime stuffed French toast

IMG_4349.JPG

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The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

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blue_dolphin

blue_dolphin

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3 hours ago, rooftop1000 said:

I don't  know if it's nationwide (US) but Arla cream cheese has a Free coupon out at Winn Dixie

so cream cheese and fresh off my tree, lime stuffed French toast

IMG_4349.JPG

Can you describe your recipe a bit more - how do you stuff a fresh off the tree lime into the toast? My own lime tree is loaded!

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suzilightning

suzilightning

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3 hours ago, rooftop1000 said:

I don't  know if it's nationwide (US) but Arla cream cheese has a Free coupon out at Winn Dixie

so cream cheese and fresh off my tree, lime stuffed French toast

IMG_4349.JPG

Shoprite up here in northern NJ, Tracey.

 

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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Ann_T

Ann_T

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Posted

Today's breakfast.

5a789f9ed5091_GrilledPorkChopsFebruary5th20181.thumb.jpg.39f3c78280ce7bf9a7383f594f046023.jpg

 

Grilled pork chops. Presalted on Saturday and planned for last night's dinner. Never happened so I grilled them this morning.
Served with potatoes that were cooked in the CSO on bake steam setting with red onion and paprika.

 

5a789fa78ee63_HungarianFriedBreadwithGarlicsauceFebruary5th20181.thumb.jpg.ac8b3d2e76575d5a180a78d8afe76e3c.jpg

Also made my take on Hungarian fried bread.

There was a restaurant in Vancouver, The Ivy that closed a number of years ago. They served as an appetizer fried bread with a garlic sauce. Loved it.

I used some of my regular dough, and fried in hot oil, topped with garlic creme fraiche.

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Foodblog: Vancouver Island
Thibeault's Table -  Blog

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